Effect of Low-Temperature Storage on Some Properties of Potato Starch

Abstract

This study was conducted to determine the effect of storage on the properties of potato starch. Starch was prepared from three varieties of potato, namely; Benimaru, Toyoshiro and Konafubuki, after storage at 5°C for 6 months. The average granule size, phosphorus content, Brabender peak viscosity and breakdown of the starches from the stored tubers for each variety were lower than those from the unstored tubers. The initial pasting temperature did not have a considerable change. The temperature at peak viscosity of Benimaru starch increased, while it decreased for both Toyoshiro and Konafubuki starches after storage. The viscosity and rigidity of 1% starch pastes also decreased during storage while the blue value increased. The decrease in Brabender peak viscosity and breakdown were closely correlated with phosphorus content (r=0.96^** and 0.93^**, respectively).